Cabrito Barbacoa With Mango Salsa Tex Mex Recipes

CUCUMBER-MANGO SALSA

Steps:

• Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Steps:

• Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

Steps:

• For salsa:
• Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• For seafood:
• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
• Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
• Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
• Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
• What to drink:
• Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

CABRITO BARBACOA WITH MANGO SALSA (TEX-MEX)

Steps:

• Trim excess fat off goat roast. Place in pressure cooker with water, garlic, jalapenos, and onions.
• Pressure cook for 1 1/2 hours till fork tender. Remove from cooker, remove excess fat, and shred with fork. Keep warm.
• Peel and chop mango.
• Combine mango with onion, cilantro, scotch bonnet, vinegar, and sugar. Leave at room temperature till ready to serve.
• For the tortillas: Combine flour, salt, and oil. Mix till crumbly.
• Add warm water until you can gather dough into a ball.
• Transfer to a floured surface and knead until smooth and elastic (about 5 minutes).
• Cover with plastic wrap and set aside for at least 30 minutes or up to 2 hours.
• Divide dough into 12 equal parts.
• Roll each portion into a ball and roll out on a floured surface until it forms an 8 inch circle.
• Place flour tortillas on a hot griddle and cook for 30-40 seconds on each side. Tortillas should puff slightly.
• To serve: place some shredded goat on the center of a tortilla, sprinkle with salt, spoon on a little salsa, fold and enjoy.

SALSA IMPERTI POR BARBACOA

Steps:

• Combine all and bring to a boil over medium heat. Simmer over low heat 15 minutes. Let cool, place in container, and refrigerate.
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

MANGO SALSA

Steps:

• Combine the ingredients and use as above.

MEXICAN MANGO SALSA

Steps:

• Mix all ingredients and chill several hours (preferably overnight). Serve with tortilla chips. (Also a great topping for fish, etc.).